A healthy Moroccan Chicken Salad made with roast vegetables, crunchy chickpeas, baked chicken and a tangy yoghurt dressing.
If you've been craving something fresh and healthy but also want something warm, then my Moroccan Chicken Salad is the one for you. If you've been following me for a while, you'll know that I love a bargain when it comes to my grocery shopping and will happily use whichever veggies are most economic on the day. These prep, set, go bags were just the ticket for this meal.
This tasty Moroccan Chicken Salad went down a treat with my family it is also a great option for lunch meal prep. Filling, warm, fresh and affordable - what's not to love?
How to make Moroccan Chicken Salad:
To begin, preheat the oven to 200°C fan bake. Add the frozen vegetable mix to an oven tray and coat in 1 tablespoon of olive oil. Season with salt and bake for 35 minutes until vegetables are turning brown and cooked through.
Cut chicken breast into 1 cm thick slices. Add to a bowl and coat with 1 tablespoon of olive oil, Moroccan seasoning and garlic. Season well with salt and pepper. Place chicken on a lined baking tray and bake for 25 minutes.
Rinse and drain the chickpeas then dry off using a paper towel. Spread on a baking tray and coat in 1 tablespoon of olive oil. Season well with salt and pepper and bake for 25 minutes until golden and crispy. Shake tray once during the baking.
Prepare your yoghurt dressing by mixing together natural yoghurt, lemon juice, honey and mint. Store in the fridge until ready to use.
To make the salad: place the rocket leaves on a large serving dish. Top with roast vegetables and the cooked chicken. Crumble over the feta and scatter over the hot roasted chickpeas. Serve with the mint yoghurt dressing while the chicken is still warm and chickpeas are crispy.
Have you been inspired to cook more Moroccan style meals? Be sure to check out these delicious recipes on my website for Slow Cooker Moroccan Lamb and also my Venison and Couscous Salad.
Common questions about Moroccan Chicken Salad:
Could I bulk this out with some carbs? Absolutely. If you want to make this meal go a little further, add in some cooked couscous or quinoa.
Would this be good the next day? It sure is! The chicken can easily be served cold, just keep it in an airtight container in the fridge overnight.
Could I roast fresh vegetables instead? Go for it. I used frozen vegetables for the convenience, but feel free to roast your own fresh capsicum, courgette, onion or tomatoes. Cooking times may vary.
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*Disclaimer*
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
Moroccan Chicken Salad
A healthy Moroccan salad made with baked chicken, crispy chickpeas and roast vegetables. Served on a bed of fresh rocket with a yummy mint yoghurt dressing.
Ingredients
- 500g Prep, Set, Go, Mediterranean roasted vegetable frozen mix, courgette, onion, tomato, capsicum
- 3 Tbsp olive oil
- 500g chicken breast
- 1 Tbsp Moroccan seasoning
- 1 tsp crushed garlic
- 1 can chickpeas, 420g
- 250g natural yoghurt
- 1.5 Tbsp fresh lemon juice
- 2 Tbsp fresh mint leaves, chopped
- 1 tsp honey
- 100g rocket leaves
- 100g feta
Instructions
- Preheat oven to 200°C fan bake.
- Add the frozen vegetable mix to an oven tray and coat in 1 tablespoon of olive oil. Season with salt and bake for 35 minutes until vegetables are turning brown and cooked through.
- Cut chicken breast into 1 cm thick slices. Add to a bowl and coat with 1 tablespoon of olive oil, Moroccan seasoning and garlic. Season well with salt and pepper. Place chicken on a lined baking tray and bake for 25 minutes.
- Rinse and drain the chickpeas then dry off using a paper towel. Spread on a baking tray and coat in 1 tablespoon of olive oil. Season well with salt and pepper and bake for 25 minutes until golden and crispy. Shake tray once during the baking.
- Prepare the yoghurt dressing by mixing together natural yoghurt, lemon juice, honey and mint. Store in the fridge until ready to use.
- To make the salad: place the rocket leaves on a large serving dish. Top with roast vegetables and the cooked chicken. Crumble over the feta and scatter over the hot roasted chickpeas. Serve with the mint yoghurt dressing while the chicken is still warm and chickpeas are crispy.
Notes
- Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- If you want to bulk the salad up you could add cooked couscous or quinoa, dried apricots, toasted almonds or pine nuts to the mix.
- I used the Prep, Set, Go frozen mix for convenience but you could easily swap for fresh sliced capsicum, courgette, onion or tomatoes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 598Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 132mgSodium: 1780mgCarbohydrates: 40gFiber: 10gSugar: 16gProtein: 55g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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